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Tasting Training for WSET Level 4, Units D4 + D5 - Session 7 (non-blind)
Tasted October 15, 2021 by PSPatrick with 6,901 views
Introduction
As opposed to my usual tasting notes, I have written these tasting notes in accordance with the "WSET Level 4 Systematic Approach to Tasting Wine".
The notes may hence seem technical for readers not applying the same tasting grid. Also, the WSET system has a different approach to the ageability of wines than I personally do. Consequently, while I typically age most of my wines, in the WSET system most wines are not expected to "improve" in bottle and even a wine that will hold or keep but not necessarily gain in complexity is hence considered "not suitable for further aging in bottle". Also, the WSET quality classifications of poor, acceptable, good, very good, and outstanding do not fully correspond to the 100-point scale used on CT. Please bear this in mind when reading these notes.
Flight 1 (5 notes)
White - Fortified
N.V. Gonzalez-Byass Jerez-Xérès-Sherry Croft Original Pale Cream
86 points
Wine 1: The wine has a pale lemon colour. The nose has medium intensity and shows mostly secondary characteristics from biological ageing that include apple skin, hey, chamomile, and almond.
On the palate the wine is sweet, with medium(-) acidity, medium alcohol and a medium(-) body. The flavour intensity is medium, flavours mirror the aromas from the nose and include secondary characteristics of apple skin, hey, chamomile, and almond. The alcohol is lightly warming, the finish has medium(-) length and leaves a sugary aftertaste.
This is a good quality wine since it does not medium aromatic complexity, good typicity, and medium(-) intensity and length. To be considered being of very good quality the wine would need better integration of the alcohol and greater length.
The wine is produced by biological ageing. It needs its freshness to balance the sweetness. With further time in bottle the wine would lose this freshness and the sweetness would become dominating, with no flavours and freshness to balance. The wine is hence not suitable for further ageing in bottle.
On the palate the wine is sweet, with medium(-) acidity, medium alcohol and a medium(-) body. The flavour intensity is medium, flavours mirror the aromas from the nose and include secondary characteristics of apple skin, hey, chamomile, and almond. The alcohol is lightly warming, the finish has medium(-) length and leaves a sugary aftertaste.
This is a good quality wine since it does not medium aromatic complexity, good typicity, and medium(-) intensity and length. To be considered being of very good quality the wine would need better integration of the alcohol and greater length.
The wine is produced by biological ageing. It needs its freshness to balance the sweetness. With further time in bottle the wine would lose this freshness and the sweetness would become dominating, with no flavours and freshness to balance. The wine is hence not suitable for further ageing in bottle.
White - Fortified
N.V. Graham Porto Fine White Port
87 points
Wine 2: The wine has a pale lemon colour. The nose has medium(-) intensity and shows primary characteristics of floral notes (blossom), green fruit (grape, apple), citrus fruit (ripe lemon) and stone fruit (peach).
On the palate the wine is sweet, with medium acidity, high alcohol and a medium body. The flabour intensity is medium(-), flavours mirror the aromas from the nose and include mostly primary characteristics of floral notes (blossom), green fruit (grape, apple), citrus fruit (ripe lemon) and stone fruit (peach) as well as some tertiary characteristics like nutmeg and mamalade. The alcohol is lightly warming. The finish has medium length.
This is a good quality wine since it has good complexity on the nose and palate, good fruit concentration, good balance of sweetness and acidity and medium length. To be considered being of very good quality the wine would need better integration of the alcohol and greater length.
The wine is defined by its fresh floral and fruit notes. It will keep a while thanks to its high sugar and alcohol, but will eventually lose its fruit and freshness and become cloying. It is hence not suitable for further ageing in bottle.
NB: From 0.2l bottle.
On the palate the wine is sweet, with medium acidity, high alcohol and a medium body. The flabour intensity is medium(-), flavours mirror the aromas from the nose and include mostly primary characteristics of floral notes (blossom), green fruit (grape, apple), citrus fruit (ripe lemon) and stone fruit (peach) as well as some tertiary characteristics like nutmeg and mamalade. The alcohol is lightly warming. The finish has medium length.
This is a good quality wine since it has good complexity on the nose and palate, good fruit concentration, good balance of sweetness and acidity and medium length. To be considered being of very good quality the wine would need better integration of the alcohol and greater length.
The wine is defined by its fresh floral and fruit notes. It will keep a while thanks to its high sugar and alcohol, but will eventually lose its fruit and freshness and become cloying. It is hence not suitable for further ageing in bottle.
NB: From 0.2l bottle.
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Red - Fortified
N.V. Niepoort Porto Tawny
86 points
Wine 3: The wine has a medium garnet colour. The nose has medium intensity and shows aromas of red cherry, blackberry, plum, coffee, tobacco, black pepper, toffee, and black tea.
On the palate the wine is sweet, with medium acidity, medium(+) tannin that is just ripe and a little coarse, high alcohol and medium body. The flavour intensity is medium(+), flavours include blackberry, red cherry, plum, coffee, chocolate, nuts, toffee and caramel. The finish has medium(-) length.
This is a good quality wine since it has good intensity on the nose and palate, medium complexity and decent length. To be considered being of very good quality it would need better quality tannin and greater length.
The wine was aged oxidatively. It will keep for a number of years, but will not improve with further time in bottle, and is hence not suitable for further ageing in bottle.
On the palate the wine is sweet, with medium acidity, medium(+) tannin that is just ripe and a little coarse, high alcohol and medium body. The flavour intensity is medium(+), flavours include blackberry, red cherry, plum, coffee, chocolate, nuts, toffee and caramel. The finish has medium(-) length.
This is a good quality wine since it has good intensity on the nose and palate, medium complexity and decent length. To be considered being of very good quality it would need better quality tannin and greater length.
The wine was aged oxidatively. It will keep for a number of years, but will not improve with further time in bottle, and is hence not suitable for further ageing in bottle.
Red - Fortified
N.V. J.W. Burmester Porto 10 Year Old Tawny
Wine 4: The wine has a medium amber colour. The nose has medium intensity and shows aromas of cherry, blackberry, toffee, caramel, almond, hazelnut, and coffee.
On the palate the wine is sweet, with medium(+) acidity, medium(-) tannin that is ripe and soft, high alcohol and medium(-) body. The flavour intensity is medium, flavours include red cherry, hazelnut, walnut, mushroom, toffee, caramel, coffee and chocolate. The wine's texture is oily, the wine has medium length.
This is a good quality wine since it has medium intensity of aromas and flavours, medium complexity and medium length. To be considered being of very good quality the wine would need even greater complexity and greater length.
The wine was aged oxidatively and will not improve with further time in bottle. It is hence not suitable for further ageing in bottle.
NB: I recall that I had liked previous bottles better, and I bought this particular bottle more than five years ago, so it deserves the benefit of the doubt. Fresher bottles might show better.
On the palate the wine is sweet, with medium(+) acidity, medium(-) tannin that is ripe and soft, high alcohol and medium(-) body. The flavour intensity is medium, flavours include red cherry, hazelnut, walnut, mushroom, toffee, caramel, coffee and chocolate. The wine's texture is oily, the wine has medium length.
This is a good quality wine since it has medium intensity of aromas and flavours, medium complexity and medium length. To be considered being of very good quality the wine would need even greater complexity and greater length.
The wine was aged oxidatively and will not improve with further time in bottle. It is hence not suitable for further ageing in bottle.
NB: I recall that I had liked previous bottles better, and I bought this particular bottle more than five years ago, so it deserves the benefit of the doubt. Fresher bottles might show better.
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Red - Fortified
N.V. Graham Porto 20 Year Old Tawny
90 points
Wine 5: The wine has a medium amber colour. The nose has medium(-) intensity and shows aromas of red cherry, toffee, caramel, walnut, chocolate and coffee. On the palate the wine is sweet, with medium acidity, medium(-) tannin that is ripe and soft, high alcohol and medium body. The flavour intensity is medium, flavours include red cherry, walnut, coffee, chocolate, toffee, and caramel. The alcohol is well-integrated. The wine's texture is creamy, the finish has medium(+) length.
This is a very good quality wine since it has medium intensity of flavours, the alcohol and tannin are very well integrated, and the finish has good length. To be considered being of outstanding quality the wine would need greater complexity and even greater length.
The wine was aged oxidatively. It will keep, but will not improve with further time in bottle. It is hence not suitable for further ageing in bottle.
This is a very good quality wine since it has medium intensity of flavours, the alcohol and tannin are very well integrated, and the finish has good length. To be considered being of outstanding quality the wine would need greater complexity and even greater length.
The wine was aged oxidatively. It will keep, but will not improve with further time in bottle. It is hence not suitable for further ageing in bottle.